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| 12. Upside Down Idlies |
| Ingredients |
Amount |
| For idlis |
|
| Rice parboiled* |
1 katori (120 g) |
| Black gram, dal (Uddachi dal / urd dal) |
1/3rd katori (40 g) |
| For vegetable |
|
| Boiled Potato* |
2 medium size (100 g) |
| Onion (Small) |
1 medium size (50 g) |
| Safflower oil |
1 tsp (5 ml) |
| Coriander leaves (Kothimbir / Hara dhaniya) |
A few |
| Curry leaves (Kadhipatta) |
A few |
| Mustard seeds |
A few (1 g) |
| Asafoetida (Hing) |
A pinch |
| Turmeric (Halad / Haldi) |
A pinch |
| Salt |
As prescribe by doctor & dietician |
| Banana leaves |
6 small pieces cut into circles |
|
 |
|
| Method |
| |
| For idli batter |
| |
Wash the rice and dal thoroughly and soak for at least six hours. Grind and mix well. Cover and leave in a warm place for six to eight hours. |
| |
| For the potato layer |
| |
Heat oil, add mustard seed, curry leaves and asafoetida and fry for a few seconds. |
| |
Add the onion, turmeric powder and cook for few minutes. |
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Add the boiled potato and salt (permitted amount).Cool the mixture. (In place of potato diabetic can use permitted vegetables) |
| |
|
| For idli preparation |
| |
Grease the banana leaves and place in an idli stand. |
| |
Put one tsp of potato stuffing and 1 tbsp of batter on each circle of banana leaf. Steam for ten to twelve minutes. Wait for one minute and take out the idli. Serve hot by turning down vegetable side up. |
| |
| Serves 12 Idlies |
| |
Variations
One may prepare masala dosa (Dosa with potato vegetables) |
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| Nutritive value |
| Serving |
Energy
(kcal) |
Protein
(g) |
CH0
(g) |
Fat
(g) |
Na
(mg) |
K
(mg) |
Phos
(mg) |
Iron
(mg) |
Ca
(mg) |
| 1 idli |
61.2 |
1.8 |
12 |
0.5 |
2.6 |
47.6 |
47.31 |
0.5 |
9.2 |
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|
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Suitable for renal failure patient with controlled serum k (Potassium) levels. Suitable for diabetics within calorie limits |
| * Should be avoided by diabetics. In place of rice, diabetics can use sooji, in place of sugar diabetics can use artificial sweetener, in place of potato diabetics can use mix vegetable. |
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